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  2. Bloating - Wikipedia

    en.wikipedia.org/wiki/Bloating

    The stomach can become bloated when too much air is swallowed during eating and drinking too quickly. As the stomach swells, belching removes the gas and alleviates the pain associated with it. Burping can also be used as a form of relief from abdominal discomfort other than too much gas in the stomach.

  3. Abdominal distension - Wikipedia

    en.wikipedia.org/wiki/Abdominal_distension

    In rare cases, bloating may occur in individuals who have milk intolerance (lactose intolerance), parasite infections such as giardia, food poisoning , celiac disease, severe peptic ulcer disease, bowel obstruction, or after certain types of abdominal surgery. [5] Heart failure and cirrhosis are also a common cause of distension. In both of ...

  4. A Complete B.R.A.T. Diet Food List for When Norovirus Hits - AOL

    www.aol.com/1-food-eat-upset-stomach-153600752.html

    High-fiber foods: "Things like kale, beans, lentils, whole grains, and even popcorn are bulky, fibrous foods that take up a lot of space, and in general these are the most likely to provoke the G ...

  5. Gastroparesis - Wikipedia

    en.wikipedia.org/wiki/Gastroparesis

    Postprandial fullness is an unpleasant feeling of stomach fullness that occurs after eating. Patients might characterize postprandial fullness as a feeling of food remaining in the stomach for an extended period of time. Satiation is a lack of hunger after eating. It is the inverse of hunger and appetite. Early satiety is the disappearance of ...

  6. If You See Bloated Food Packaging, This Is What It Means - AOL

    www.aol.com/lifestyle/see-bloated-food-packaging...

    Steer clear of products with bloated packaging at the store. It's a food safety issue—here's why. The post If You See Bloated Food Packaging, This Is What It Means appeared first on Reader's Digest.

  7. A Common Ingredient That Can Hurt Your Stomach - AOL

    www.aol.com/lifestyle/food-common-ingredient-can...

    Even though the additive was given the thumbs up by the government, the "food grade" version of carrageenan has been studied since the 1960s and continues to cause great debate.